Food science & technology / Magnus Pyke, with a foreword by John Hawthorn.
By: Pyke, Magnus.
Contributor(s): Parducci, Lelio.
Material type: BookPublisher: London : John Murray, 1981Edition: 4th ed. / revised and enlarged by Lelio Parducci.Description: xiii,304p : ill ; 22cm.ISBN: 0719538505.Subject(s): Food | Food industry and tradeDDC classification: 664.1Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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General Lending | MTU Bishopstown Library Lending | 664.1 (Browse shelf(Opens below)) | 1 | Available | 00048787 |
Includes index.
Part 1: Scientific Principles Applied to Food -- Modern conceptions of chemistry, physics, biology -- Traditional methods of processing food and their scientific significance -- Part 2: Practical technology -- Cereal chemistry and technology -- Meat, fish and poultry -- Milk, cheese and eggs -- Fats and oils -- Sugar, syrup and soft drinks -- Fruit and vegetables -- Some modern technological processes -- Part 3: The training and employment of food technologists -- The present scope of food science and technology -- Food technology and the next twenty years.